1 duck
salt and pepper
3 tbsp (25 g) flour
4 shallots
3/4 cup (90 g) mushrooms
425 ml (approx) brown stock
8 oz (225 g) shelled green peas
1 tsp chopped mint
salt and pepper
3 tbsp (25 g) flour
4 shallots
3/4 cup (90 g) mushrooms
425 ml (approx) brown stock
8 oz (225 g) shelled green peas
1 tsp chopped mint
method
1. Joint and skin the duck.
2. Season the flour, and dip the joints in it.
3. Prepare and chop the shallots and mushrooms finely, and put them with the duck in a casserole.
4. Just cover with stock, put on a tight-fitting lid, and cook in a fairly hot oven, 190-200°C, Gas 5-6, for 45 minutes.
5. Add the peas and mint, and continue cooking for about 30 minutes until the duck is tender.
6. Re season if required.
7. Serve from the casserole.
2. Season the flour, and dip the joints in it.
3. Prepare and chop the shallots and mushrooms finely, and put them with the duck in a casserole.
4. Just cover with stock, put on a tight-fitting lid, and cook in a fairly hot oven, 190-200°C, Gas 5-6, for 45 minutes.
5. Add the peas and mint, and continue cooking for about 30 minutes until the duck is tender.
6. Re season if required.
7. Serve from the casserole.
serving amount
serves 4
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
